Teriyaki Glazed Baked Salmon

Rate this Recipe

Add to My Recipes +

Add to My Menu +

Print this Recipe

Full Screen View

Ingredients:

+ Add All Ingredients to Shopping List

1 lb Fresh Salmon+ Add to Shopping List

1/2 Cup Soy Sauce+ Add to Shopping List

1/2 Cup Brown Sugar, packed+ Add to Shopping List

2 Tbsp Rice Wine Vinegar+ Add to Shopping List

4 Tsp Cornstarch+ Add to Shopping List

1 Tbsp Garlic, minced+ Add to Shopping List

1/2 Tsp Black Pepper+ Add to Shopping List

Sesame Seeds, for topping+ Add to Shopping List

Green Onion, sliced, for topping+ Add to Shopping List

Directions:

In a small bowl, whisk together the soy sauce, brown sugar, rice wine vinegar, cornstarch, garlic, and black pepper. Whisk until the sugar is dissolved.
Place the salmon in a gallon sized Ziploc bag. Pour ½ of the sauce mixture into the bag. Seal the bag and move around to coat the salmon. Refrigerate and marinate for at least 1 hour but up to 4 hours.
Preheat the oven to 400 degrees. Spray a 9x13 baking pan with cooking spray.
Remove the salmon from the Ziploc bag and place in the baking pan. Discard the marinade left in the bag.
Bake for 12-15 minutes or until the salmon is flakey and an internal temperature of 145 degrees is reached.
While the salmon bakes, make the glaze. Pour the remaining sauce mixture into a saucepan and bring to a boil. Once boiling, reduce the heat and simmer for about 5 minutes or until the sauce thickens. Remove from the heat.
Plate the baked salmon. Drizzle the glaze over the top of salmon. Sprinkle with sesame seeds and green onions. Serve with the side of your choice.

Course:

Dinner, Lunch, Seafood

view disclaimer

Similar Recipes :

• Broccoli & Cheese Baked Potato (Vegan) Broccoli & Cheese Baked Potato (Vegan)
• Teriyaki Chicken Quesadillas Teriyaki Chicken Quesadillas
• Orange Glazed Cauliflower Orange Glazed Cauliflower
• Baked BBQ Cauliflower Wings (Vegan) Baked BBQ Cauliflower Wings (Vegan)
• Apricot & Honey Glazed Ham Apricot & Honey Glazed Ham

Rate this Recipe

Directions:

In a small bowl, whisk together the soy sauce, brown sugar, rice wine vinegar, cornstarch, garlic, and black pepper. Whisk until the sugar is dissolved.

Place the salmon in a gallon sized Ziploc bag. Pour ½ of the sauce mixture into the bag. Seal the bag and move around to coat the salmon. Refrigerate and marinate for at least 1 hour but up to 4 hours.

Preheat the oven to 400 degrees. Spray a 9x13 baking pan with cooking spray.

Remove the salmon from the Ziploc bag and place in the baking pan. Discard the marinade left in the bag.

Bake for 12-15 minutes or until the salmon is flakey and an internal temperature of 145 degrees is reached.

While the salmon bakes, make the glaze. Pour the remaining sauce mixture into a saucepan and bring to a boil. Once boiling, reduce the heat and simmer for about 5 minutes or until the sauce thickens. Remove from the heat.

Plate the baked salmon. Drizzle the glaze over the top of salmon. Sprinkle with sesame seeds and green onions. Serve with the side of your choice.

+ MON
+ TUE
+ WED
+ THU
+ FRI
+ SAT
+ SUN

For the Love of Cooking

Recipes and Resources for Making Great Food

Advanced Recipe Search

Match:

Course:

Special Diets:

Categories:

May We Recommend

My Recipes

My Menu

My Shopping List

+ Add to Shopping List

Cook's Tools

Teriyaki Glazed Baked Salmon

Ingredients:

Directions:

Similar Recipes :

Rate this Recipe

What's Trending

Be In The Know!

Teriyaki Glazed Baked Salmon

Ingredients:

Directions:

Please enter a phone number you would like to text this recipe to.

Add to My Menu:

My Recipes

May We Recommend:

Recipe Search:

Add to which day's menu?

Add to this week's menu: